1. 1. Soup type: Put water and high powder in a milk pot, stir evenly and heat. Heat until there are obvious lines on the surface, away from the fire. Cover the surface with cling film, put it in the refrigerator for more than one hour
2. 2. Put other materials of the main dough except butter into the mixing bucket, knead the thick film and heat the butter until it expands
3. 3. Put the dough into the fermentation basin, squeeze it slightly, make the temperature of the dough as consistent as possible during fermentation, and cover the surface with plastic wrap for basic fermentation
4. 4. After the fermentation is complete, divide the dough into 60 grams of small dough, round and relax for 15 minutes, drain the canned tuna, add a small amount of salad dressing and stir evenly. If it is a water-invaded can, you need to add salt and black pepper
5. 5. After relaxing, roll the dough into a beef tongue shape and turn it over! Turn it over! Turn it over!
6. 6. Lift the left and right sides and fold it in half toward the middle, gently press until it is flat, and spread the tuna in the middle position after rolling it out, without spreading around the edges
7. 7. After smearing the tuna, roll up the two ends to the center position for the second fermentation. Humidity 75, temperature 32
8. 8. After the second shot, sift the powder on the surface and cut a few times on the surface with a knife. The oven is 160 degrees for 15 to 20 minutes. The specific temperature is adjusted according to the temper of the oven.
Tips:1. Filled tuna, do not spread too much, it will come out when there is too much sauce rolls
2. After rolling into a beef tongue shape, be sure to turn it over!
